Mini Beef Wellingtons With Mushrooms and Gorgonzola

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“Maede with puff pastry”
2hrs 30mins

Ingredients Nutrition


  1. Pat filets mignons dry and season with salt and pepper.
  2. Heat oil in a big skillet over med-high heat.
  3. Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; chill until cold, about 1 hour.
  4. Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned.
  5. Transfer mushroom mixture to a bowl to cool completely.
  6. In a small bowl lightly beat eggs with a fork to make an egg wash.
  7. On a lightly floured surface roll out pastry sheets into two 14-inch squares; trim edges to form two 13-inch squares; cut each square into 4 squares.
  8. Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture.
  9. Top mushroom mixture with filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them; seal seam with egg wash.
  10. Wrap remaining 2 corners of pastry over filet and seal in same manner; seal any gaps with egg wash and press pastry around filet to enclose completely.
  11. Arrange beef Wellington seam-side down on a baking pan lined with parchment paper; make 7 more beef Wellingtons in same manner.
  12. Chill remaining egg wash for brushing on pastry just before baking.
  13. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
  14. Preheat oven to 425°; brush top and sides of beef Wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117°; serve immediately.

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